Moccamaster bitter and inconsistent coffee only when brewing full pot

Moccamaster bitter and inconsistent coffee only when brewing full pot

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Moccamaster bitter and inconsistent coffee only when brewing full pot

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The Slingshot Chalice Puts a New Spin on Espresso Dosing

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Moccamaster bitter and inconsistent coffee only when brewing full pot

Is the World Barista Championship too exclusive & expensive for competitors?

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Moccamaster bitter and inconsistent coffee only when brewing full pot

Moccamaster bitter and inconsistent coffee only when brewing full pot

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

Moccamaster bitter and inconsistent coffee only when brewing full pot

Hi,

So I'm using a Moccamaster to make coffee for myself but obviously its designed to brew larger batches of coffee, up to a liter. However, everytime I brew coffee >500ml I often get very harsh and bitter coffee (or even disgusting) even though the ratios stay the same..

  • Grinder: Wilva Svart, "filter" setting or a little finer
  • Ratio: 60gr/1000ml
  • Filtropa filters
  • Fresh beans light/medium 5-30 days old, though it's happening on all beans so far.
  • Scale

I figured it must be over-extracting or tunneling so I tried coarser grind but it only makes it sour and inconsistent. Also, when I still bought store-bought pre-ground coffee, the ground was much much finer than the default "filter" size on my grinder and it was never this bitter, harsh or inconsistent. And that was with a cheap Melitta brewer and no measuring at all..

Any idea what could be going on? I don't think it's the water or beans because for 1 cup it tastes good.

The main reason I got the 'simple' Moccamaster is because I thought it would be set-and-forget without much fiddling.

Thanks.

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Moccamaster bitter and inconsistent coffee only when brewing full pot

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

Moccamaster bitter and inconsistent coffee only when brewing full pot

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